Loading

Saturday, 2 April 2016

# Summer Cooler Recipe 1: Flavourful Dahiwale Aloo (Baby Potatoes In Flavourful Yogurt Gravy)

Summer Cooler Recipe 1


Summer is truly a testing time for me. In Delhi’s inexorable heat I prefer to cook something that’s not too spicy, light on the stomach, fast to cook, yet not compromising on the taste. As the availability of variations in veggies is limited I innovate something with whatever at hand. The other day I had some small/baby potatoes lying in the kitchen and some fresh dahi/yogurt in the fridge. Made Dahiwale Aloo putting together some more ingredients that were readily available in the kitchen. Very easy to cook and extremely delicious, this recipe is a must try in the summers.



The Way I Made It:
 


Ingredients:


  • 750 gms Baby potatoes
  • 200 gms dahi/yogurt/curd
  • 2 onions chopped
  • ½ inch ginger grated
  • 7-8 curry leaves
  • 2 whole dry red chillies
  • 4 green cardamoms
  • 1 inch cinnamon stick
  • 2 tsp cumin seeds
  • Salt and sugar to taste
  • Refined oil as per requirement




Procedure:



Step 1:


Wash and boil the unpeeled baby potatoes in pressure cooker upto 7 whistles. Turn off the flame and let the pressure release on its own. Take out the potatoes and let them cool. Peel off the skin and keep aside.


Step 2:


Heat oil in a skillet and throw in some curry leaves. Add the onions and sauté. Add ginger and fry. Add the potatoes and continue stirring. Take a bowl, yogurt and a little water. Beat the yogurt creamy. Lower the flame and add the yogurt slowly stirring continuously. Add salt and sugar. Cover and cook for 5-7 minutes to let the potatoes soak in the gravy and seasoning and turn off the flame.


Step 3:
 

Now we prepare the masala (spice) to make the potatoes a little more flavourful. Heat a skillet and throw in the whole spices cardamom, cinnamon, cumin seeds, whole red chillies. Dry roast them till they turn brownish and emanate fragrance. Pour them on a newspaper and crush them roughly with a rolling pin.



Step 4:



Take out the potatoes on a serving bowl and sprinkle the dry roasted spices on top. Mix lightly with a spoon so that all the potatoes are covered with the masala. Serve with hot fulkas/paranthas/jeera rice…..so delish!!

No comments:

Post a Comment

Print This!!

print this page
Related Posts Plugin for WordPress, Blogger...

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Enter your email address:

Delivered by FeedBurner